What a fantastic weekend! Rehearsal party on Friday, Vera, my niece, was married on Saturday, big barbecue on Sunday and we celebrated Gina’s Sweet Sixteen with this amazing Chocolate Layer Cake with Chocolate Cream Cheese Frosting. The wedding was amazing, Vera looked absolutely stunning! I think I cried throughout the entire ceremony (thank goodness I brought a few packages of kleenex).

It was a crazy busy weekend starting with the rehearsal party on Friday evening. My cheesecakes were a hit, unfortunately no time for photos but I will bake them again soon and share the recipes. They were super delicious and I know you will enjoy them.

I had a huge group (about 40 to 50) on Sunday for barbecue and amazingly enough I was able to time everything perfectly and we enjoyed a delicious meal.

My cousin Ann and her family are still visiting. Her daughter, Gina, celebrated her Sweet 16 a while back and I wanted to bake a special birthday cake for her. I decided to go with a Donna Hay Recipe, Chocolate Buttermilk Layer Cake with Chocolate Cream Cheese Frosting. I thought it couldn’t get better than the Chocolate Mud Cake I baked the other day but this chocolate layer cake is extra special.

I couldn’t believe how easy the cake was to make. Gina loves to bake so I gave her a little cake baking tutorial as I went along. I am sure this will be a cake she can easily make on her own when she gets home. The frosting couldn’t be easier either, cream the butter and cream cheese, sift the icing sugar and cocoa and add gradually.

Believe it or not the frosting is very light, fluffy and very creamy and tastes very similar to a Milky Way chocolate bar.

Grace, what an amazing-looking cake and I’m so glad the wedding went so well. I bake bread with buttermilk all the time but I don’t think I’ve ever baked a cake with it. I bet it adds a wonderful flavour. And that frosting……… (happy sigh).

OK now I was there watched the whole thing go down!The concept of using a scale is foreign to me and I would think most Americans! I can say that I have been won over with this way of ” Reproducing” accurately a concoction from heaven. I must have a digital scale…arrggg.
The smell of this cake going together is to die for. I had a flash back to the Hershey factory!! No Joke! This is as short and sweet as I can make it with out being longer than Graces blog but the Cake is so very moist, sweet and not overly chocolaty but very smooooth. The frosting to me is what boost this heavenly creation into a Plutonian orbit. The frosting is very light and fluffy, but there is a tug on the tongue after the smooth chocolate flavor that says..”keep it coming what was that”
The whole family was sad when we had to leave the cake behind and go back to Jersey.
Trust me make this cake NOW.

Hi Lisa, It would be best made and served the same day, that being said, the small piece we had left over was just as moist the second day. It is pretty tall so you may want to bake the cakes one day and then ice the day you are serving. This way you can keep the layer in a airtight container. I hope you enjoy it.

Hi, thanks for getting back to me so quickly! I am making this for a combined 60th tomorrow night, using the frosting in the layers, and choc panels around the outsides. I am using a 25cm bottom cake and an 18cm top cake. I’m trying to work out quantities, wondering whether to do one mix just for the bottom cake or more? Am so unsure….thought maybe if I did 1.5 x the mix I would be able to use one batch for the bottom and a half batch for the top. Aaarrgghhhh….why do we get ourselves into these things?? Let me know what you think pleeeaassee!!! Cheers, Lisa!

I think you might be just shy of what you need with on mix. I would probably do two just to be safe, you could bake an extra layer with any left ofter and freeze it to eat another time. You are brave Lisa, sounds like it’s going to be amazing. You’ll have to come back and let me know how it goes.

Thanks Elin, I just took a look at your cake, yummy! I love Ferrero Rochers, so does my son. I just picked up some Baci chocolates and I am planning to make some cupcakes with them. I definitely can’t resist chocolate!

[…] substitution was to use milk instead of coconut milk). Maybe the two eggs I added (borrowed from another buttermilk chocolate cake recipe) helped. But not very chocolatey, and still rather dry. Maybe I over-stirred it, maybe I […]

I bought the wrong cream cheese (it was yogurt consistency) so the frosting ended up very runny. Improvised on the recipe thinly spreading the frosting together with whipped cream in between the layers and then spread the runny frosting over the top, dripping down the sides. Was delicious!

Geoff you have me curious because I’ve never seen a cream cheese with a yogurt consistency. I wouldn’t mind trying that type in some mini mousse cakes. It might also be nice used in a whip cream combination type of frosting with a topping of macerated fruit or for fruit dip. I’m happy you enjoyed the taste.

Hi Grace, lovely looking cake! I would love to try it and want it to look just like yours, so did you actually cut the two cakes into four layers, or for the photo did you use four full cakes? Looked at some of your other recipes and can’t wait to try some. they are definitely bookmarked!

Hi Betty, welcome and thank you so much for your kind words! At the time I used two tins and cut the cakes in half but now when preparing I bake in four tins, makes it so much easier especially with my eye sight not being what it used to be (I am the worst at trimming cakes). Please keep in mind if you’re using four tins, I recommend weighing out the batter (or measuring in cups) and reduce baking time.